125g FAGE Total Yoghurt
3 chicken breasts
1 tbsp Harissa paste
2 cloves garlic, crushed
8 mini peppers, halved
1 lemon, quartered
400ml hot vegetable or chicken stock
150g radishes, sliced
Small fennel bulb, very thinly sliced
Small bunch of mint, torn
100g pomegranate seeds
- Score the chicken a few times, then transfer to a large, strong food bag with the yoghurt, harissa paste and garlic. Seal and massage the bag to coat the chicken. Set aside for at least an hour or overnight to chill.
- Heat the oven to 190°C. Place the peppers and lemon in a 2-litre ovenproof dish. Add the chicken and bake for 30 minutes.
- Meanwhile, bring the stock to a boil in a small pan, add the quinoa and cook over a low heat, covered, for about 15 minutes until the stock has been absorbed. Cool for 10 minutes.
- Let the chicken rest for 10 minutes on a board, then slice thickly. Mix the peppers with the quinoa, radishes, fennel, mint and pomegranate seeds, then serve topped with the chicken and roasted lemon.